- Quince jelly
- Hard Manchego.style cheese. Slightly spicy
- curly endive
- Olive oil
- With a very thin knife or with the help of a cheese sicer, cut the quince jelly into thin slices, stretch slightly and top with the endive leaves, along with a “stick” of pear and very thin sticks of cheese. Drizzle with olive oil and roll up.
- Serve as an appetizer accompanied by a sprig of thyme.
You can also wrap the cannelloni further in Iberian ham and cut them like a sushi. You can also prepare this appetizer with other types of cheese, such as blue cheese. It is important to use a high-quality quince jelly and to cut it as thin as possible.